Wednesday, May 2, 2012

Pasta Primavera with Shrimp

In keeping with Beau's new found love of shrimp, I thought that I would mix this quick dish up on the week night! It was another quick, easy meal that I could throw together and the kids all loved it! We ate on our deck for the first time this spring - love that the weather has been so nice so early this year!!

Pasta Primavera with Shrimp
(recipe found in Family Fun)

1 1/2 cups baby carrots, trimmed
2 cups sugar snap peas
8 ounces penne
1 tablespoon olive oil
1/2 pound medium size peeled shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1/4 cup chicken broth
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup grated parmesan
1/3 cup chopped parsley

In a large pot, bring 2 quarts of water to a boil. Add carrots and simmer for 1 1/2 minutes. Add peas and simmer for 1 minute more. As the water continues to boil, use a slotted spoon and transfer the vegetables to a bowl, then put the pasta into the pot and cook it according to the package directions. In a large skillet over medium high heat, warm the oil. Add the shrimp and cook, stirring often, for 2 minutes. Add the carrots, peas, salt, pepper and garlic and continue cooking and stirring for 1 minute more. Stir in the chicken broth, scraping the pan to loosen any browned bits. Stir in the cream and lemon juice and cook for 1 minute. Add the pasta and grated cheese and combine well to coat. Remove the pan from the heat and mix in the parsley.

Serves: 6
Points: 6

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